South American Rocoto Relleno
Fiery Peruvian red rocoto peppers stuffed with spiced ground beef, raisins, and cheese, then baked in a creamy milk sauce — bold heat, rich reward.
Contains common allergens
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Instructions
6 steps- 1
Prepare the peppers: Cut the tops off the rocotos and remove all seeds and veins. Boil them three times in changing water with a splash of vinegar and sugar to remove excess heat.
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